FAQ for hobby brewers

Frequently asked questions for home brewing

Want to brew beer at home but you have some questions? We have summarised the most important topics concerning the brewing process at a glance.

The assumption is that people have been brewing beer as long as they have been eating grain. Fermented bread dough was probably the source of what we now call beer. However, the high art of brewing, which comes closest to the present process, was further developed in the Middle Ages by monks and nuns who wanted to create a tasty drink as an accompaniment to their meals.

In the United Kingdom, you can brew your own beer without a license to domestic consumption.

To convert a room into your own home brewery, you only need a few tools or the brewing equipment from our shop. In addition, effervescent substances such as hops and yeast are needed. It is best to get the exact information from the recipe. At the end, the beer is bottled so that it can ferment, so have a few empty bottles ready. The most important things you need are time and patience, because good things come to those who wait.

No stress or chaos, beer takes time! With mashing, refining and cooking, the brewing process can already take up to 8 hours. Then the time for fermentation in the bottles needs to be calculated. This can take another 2-3 weeks. For an acceptable result, you can roughly expect four to six weeks.

Hops, yeast and malt are the most important ingredients in beer production. To ensure that your beer tastes great, it is important to choose high-quality ingredients. Therefore, pay attention to selected brewing ingredients. It is best advised to buy from a specialist.

There can be several reasons for this. The most common causes are the wrong recipe or too high a percentage of carbon dioxide. The beer may have been too carbonated, causing it to lose its aroma.

One possible reason for this may be a faulty secondary fermentation process. In this case, it is best to take the bottles out of the refrigerator and let them ferment at room temperature for another seven days.

The most forgiving reason for this would be a poorly rinsed glass which still has a greasy film on it. In general, it is because the beer has too little carbon dioxide.

This problem is likely to be encountered by every hobby brewer in the course of his or her career. Here, unfortunately, no requests or entreaties can help. If the beer is sour, it’s over. In most cases, this may come from contamination due to poor hygiene during brewing.

This depends on various influencing factors and can take different amounts of time. The most important thing here is to give the beer time to ferment. As a rule of thumb, it should be noted that fermentation is completed as soon as the measured value remains constant over three days.

This is absolutely normal, as foam is a by-product of working yeast. And don’t worry, this will almost all disappear by the end of the main fermentation process.

The most likely cause is a low outdoor temperature (< 18- 22 ° C). You can remedy this by turning up the heating or leaving warm air in the room. Another cause may be the insufficient addition of yeast. Here patience is needed, because the fermentation process will then simply take a few days longer.

Just like hops and malt, clean utensils are indispensable in the beer brewing process! To ensure that the beer lasts longer and doesn’t develop any fungus, the accessories must be cleaned with a disinfectant. Allow to soak for up to an hour, rinse thoroughly and then you're ready to go.

After you put your finished beer in the fridge, it can be stored there for up to 12 weeks. However, this requires you to have worked cleanly. Storage at room temperature shortens the shelf life to 8 weeks.

Enjoy!The art of beer←   BackWelcome to the beer world of KlarsteinFinest brewing for the homeStart   →
Top of page